A plantanisation of doughnuts.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.

This apple and chocolate cake took me by surprise as it only contains apples as wet ingredients. It’s perfect with a coffee and post-race treat.

This plant-based recipe takes away the classic rhubarb/custard combo. It’s all about rhubarb, cardamom and pistachio together in a lovely frangipane tart.

Make your plant-based cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

This Banana split overnight oats recipe is a healthy dessert-inspired breakfast that comes together fast and can be prepared the night before. It has the flavour profile of a banana split, creamy vanilla oats, fresh strawberries and bananas, and chocolate chips.

Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

A plant-based version of a French desert classic.

This relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.